Colombian
⭐ Highly Rated
25 minmedium
ColombianDessert
Recipe Story
origins & traditionsArroz con Leche is one of Colombia's most cherished desserts, passed down through generations in family kitchens across the country. This creamy rice pudding combines simple ingredients - rice, milk, sugar, and aromatic cinnamon - to create a luxurious one-pot dessert that speaks to the soul of Colombian cuisine. The rice slowly absorbs the sweetened milk, becoming tender and creamy while the cinnamon adds warmth and depth. Traditionally served at room temperature or chilled, this dessert is often garnished with a sprinkle of cinnamon on top and sometimes a few raisins for added sweetness. The beauty of this dish lies in its simplicity and the patience required to let the flavors meld together perfectly. It's a dessert that brings families together, often made in large batches for celebrations, yet humble enough for everyday enjoyment. The texture should be creamy but not too thick, with each grain of rice tender and infused with the sweet, spiced milk.
Instructions
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Rinse 1 cup of white rice under cold water in a colander until the water runs clear. This removes excess starch and prevents the pudding from becoming too thick.
In an 8-quart stockpot, combine the rinsed rice with 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes until the rice is partially cooked and most of the water is absorbed.
Add 4 cups of whole milk to the pot along with 2 cinnamon sticks. Stir well to combine. Increase heat to medium and bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom.
Once simmering, reduce heat to low and cook for 25-30 minutes, stirring frequently. The rice should be tender and the mixture should thicken to a creamy consistency.
Add 3/4 cup of sugar, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract. Stir until the sugar is completely dissolved. Continue cooking for 5 more minutes, stirring constantly.
Remove from heat and discard the cinnamon sticks. The pudding will continue to thicken as it cools. If it becomes too thick, you can stir in a little more milk.
Transfer the arroz con leche to a large serving bowl or individual ramekins. Let cool to room temperature, then refrigerate for at least 2 hours before serving.
Just before serving, sprinkle ground cinnamon on top for garnish. Serve chilled or at room temperature.
Arroz con Leche Colombiano
4.4 (63)
Traditional Colombian rice pudding infused with warm cinnamon and creamy milk, creating a comforting dessert that melts in your mouth. This beloved sweet treat is perfect for any occasion and captures the essence of Colombian home cooking.
easy
55 min
6 servings
Ingredients
0 of 7 checked
Main Ingredients
- 1 cups rice-white, rinsed
- 4 cups milk
Spices
- 2 pieces cinnamon, cinnamon sticks
- 1 teaspoons cinnamon, ground for garnish
Flavorings
- 1 teaspoons vanilla-extract
Seasonings
- 1/4 teaspoons salt
Optional Enrichments
- 1/2 cups heavy-cream (optional)
Chef Tips
expert advice•For a richer flavor, you can substitute one cup of the milk with heavy cream or use condensed milk for extra sweetness (reduce the sugar accordingly).
•Some Colombian families like to add a tablespoon of butter at the end for an even creamier texture.
•If you prefer a thinner consistency, add more milk during cooking or just before serving.
•For variation, you can add raisins soaked in rum during the last 10 minutes of cooking, or stir in shredded coconut for a tropical twist.
•The key to perfect arroz con leche is patience - don't rush the cooking process, and stir frequently to prevent scorching.
•If you notice the rice sticking to the bottom, lower the heat immediately.
•The dessert tastes even better the next day after the flavors have had time to meld together in the refrigerator.
•For a dairy-free version, substitute with coconut milk or almond milk, though the texture will be slightly different.
